Jude'S Perfect Potato Salad

• 2 lb. russet potatoes
• 1 tbsp. celery seeds
• 5 eggs, hard-boiled, peeled, and roughly chopped
• 2 stalks celery, finely chopped
• 1 small yellow onion, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 2 cups mayonnaise
• 2 tbsp. Dijon mustard

1. Boil potatoes in a 4-qt. saucepan of salted water; drain and chill. Peel and roughly chop potatoes; place in a large bowl. Add celery seeds, eggs, celery, onion, salt, and pepper. Using a potato masher, gently mash potatoes. Stir in mayonnaise and mustard.
2. Notes: I don't use as many eggs as the recipe calls for.
3. Mix mayo and mustard separately, then add to potato mixture to desired consistency.
4. I also peel and quarter my potatoes before boiling so they will cook a little faster.

russet potatoes, celery seeds, eggs, stalks celery, yellow onion, kosher salt, mayonnaise, mustard

Taken from www.epicurious.com/recipes/member/views/judes-perfect-potato-salad-52889451 (may not work)